Do you know churros are spanish donuts? Deep-fried doughs and rolled in either sugar or cinnamon-sugar! They are my sister's favourite treat. Unluckily, we can seldom find them in Hong Kong except now at Disneyland. But who will know in fact they are super simple to make?
Easy. Speedy. The ingredients are handy. You'll probably already have them in the kitchen. The original recipe calls for vegetable oil so I used grapeseed oil. But you can use any other flavourless oil. (Never use peanut) You don't want these mini spanish fritters turn out taste like peanut right?
Oh and mind you, it is crucial to use a pastry bag instead of disposable piping bag / ziplog, because the dough is heavy and will break the plastic before being able to pass through the star-tip. As mentioned, a star-tip is not a must but if you want it looks like REAL churros, use it.
1 cup water
1 1/2 tbsp sugar
1/4 tsp salt
2 tbsps grapeseed oil
1 cup all purpose flour
4-5 cups grapeseed oil, for frying
1/2 cup sugar + 1 1/2 tsp ground cinnamon, for rolling
How to make homemade churros:
- Prepare cinnamon-sugar by combining 1/2 cup sugar and ground cinnamon in a shallow bowl. Line a plate with paper towel. Set aside.
- In a small saucepan over medium heat, combine water, sugar, salt and vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a dough.
- Heat oil for frying over medium-high heat in a deep skillet as it reaches 190 C.
(You can test by using a chopstick which bubbles when it touches the oil)
- Transfer the dough in a pastry bag fitted with a large star-tip. Pipe the dough to desired length and use scissors to cut it, so it releases into the oil.
(Pipe two to three churros into the oil each time so you don't bring down the oil temperature)
- Frying them until golden and cooked, drain them on prepared paper towel plate. Roll drained churros in cinnamon-sugar mixture.
- Repeat the frying and rolling process with the remaining dough.
- Serve warm.
With all my love <3